Chicken Roulade with Mustard Soy Sauce Serve With Butter Fried Rice and Stir-Fry Bean Sprouts
Ingredients for Chicken Roulade:
Whole chicken Thigh (Debone) 1 Piece
Salt
Pepper For Marinate
Paprika
Ingredients for Filling:
Onion 20g
Button Mushroom 20g
Salted Egg Yolk (Cooked) 10g
Ingredients for Mustard Soy Sauce:
Mustard 50g
Camel Brand Soy Sauce 100g
Sugar 50g
Ingredients for Stir-fried Green Bean Sprouts:
Garlic 10g
Green bean sprouts 20g
Camel Brand Soy Sauce (a little)
Creamy Fried Rice:
Butter
Rice
Egg
Camel Brand Soy Sauce
Method:
- Debone the chicken thigh and marinate with Salt, Pepper & Paprika.
- Saute the filling, heat up the pan and pour some cooking oil, onion and saute until fragrant. Then put aside to let it cool down.
- Mixing all Ingredients for Mustard Soy Sauce and cook until the sugar melts.
- To make Chicken Roulade, use 2 piece of plastic foil and put in chicken thigh with filling ingredients and roll it up become a Roulade. Repeat for 2nd roll.
- Pre heat 70°C a pot of water (can see small bubble) put in Chicken Roulade and poached about 15 to 20 minutes.
- Remove the plastic foil from Chicken Roulade and brush one layer of Mustard Soy Sauce on surface for flavor, its ready to serve with Stir Fry Bean Sprout and Butter Fried Rice.
By: Joniur Chef Loh Wei Sing from GCCA
